Mix up pizza night with a flavorful twist on the Jalapeño Popper, a crowd-pleasing party appetizer. Instead of marinara, you use chive-onion-flavored cream cheese. Bacon and jalapeño slices are a must, but we also added chicken to give this pizza pie a bit more heft. You could use cooked chicken sausage, too.
For single-serve pizzas that are more customizable, consider making these popper pizzas on whole-wheat pita bread or naan. That way, you can add as much or as little of the spicy pepper slices as you want, and kids can avoid them all together if the bite of the jalapeño is just too much for their sensitive palates.
Keep in mind that jalapeños’ heat is “killed” when they’re cooked, so mild jalapeño peppers may have almost not peppery bite after they’ve been in the oven for a bit.
Chicken and Jalapeño Popper Pizza
1 (12-oz) pkg sliced bacon, chopped
3/4 lb boneless, skinless chicken breasts
1 (16-oz) ball bakery pizza dough
1 (8-oz) carton whipped chive-onion cream cheese, softened
3 jalapeño peppers, seeded and thinly sliced
1 (8-oz) pkg shredded mozzarella cheese
- Preheat oven to 400°F. Cook bacon in a large skillet over medium heat until crisp; drain, reserving 2 Tbsp drippings in skillet.
- Season chicken lightly with salt and pepper. Cook in hot drippings 4 to 5 minutes per side or until done. Let stand 5 minutes, and thinly slice.
- Roll out dough into a 16-inch round on a lightly floured surface; transfer to a lightly greased pizza pan.
- Spread cream cheese over dough; sprinkle with bacon, peppers, and chicken. Top with mozzarella.
- Bake 15 to 20 minutes or until crust is golden brown and cheese is melted.
Note: Removing the seeds and membranes from jalapeños reduces their heat.
More Jalapeño Popper-Inspired Recipes: